Cabbage dumplings

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(b) Put the meat in a large bowl, cut the large cabbage, put another bowl, add two large spoons of salt, grab the water with your hand, hold it for another 10 minutes, kill the water with salt, pour it out of the bottom of the bowl, then grab it, rinse the whole dish into a large net, wash it with cold water, then dry it, and put it in the bowl of the meat, and put it into the bowl of ginger, one large spoon, two large spoons of raw milk, salt, one small spoon of sugar, two spoons of wine, one spoon of pepper and one spoon of corn powder

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(b) Unlocking by hand

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With a large bowl of flour, two cups of flour, one cup of water, hand and face, if too dry, with a small amount of water, in any case smoothing the face, then even striping it and cutting it down

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And round the squeezing with a small round, and rounded with a little thickness in the middle and a little thinness in the surroundings

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Put the pie in the middle of the face and squeeze it across the side

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The right hand turns on the opposite side to a fixed point in the middle, then turns around and folds in the middle to its own side. I think that's a better way to wrap it up, and it can be used to fry

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Put the wrapped dumplings on a dish full of dry powder, then open the pot, and put some oil in the pot (so that the dumplings are not easily glued), lower the dumplings, turn them into fire, and wait for the dumplings to float, and then boil them with cold water。

As for wrapping dumplings, there are many methods. Being an amateur, I dare not elaborate, but I prefer this shape. Our neighbors used to be from Hebei. Our two families lived in the same unit, sharing the same kitchen and toilet, and we always had a good relationship. The head of the household had a poor background and little formal education, but he was a wonderful person. He worked as a cook during the War of Resistance Against Japanese Aggression and the Liberation War. After the liberation, he was transferred to work in Guangzhou. He had excellent skills in making dumplings, pancakes, buns, and noodles. We benefited greatly from this, and I truly regret not learning from him at the time. He has long suffered from Parkinson's disease and has forgotten almost everything. I remember once when I was a child, when he was seasoning the dumpling filling, he said that adding a tiny bit of ginger enhances the flavor and makes the meat more fragrant. I firmly kept this in mind and even followed his method when making other meatballs. Every time I return to China, I visit him once or twice. I ask him if he still remembers me, and he can still call my name. Of course, many elderly people remember the distant past but not the recent ones, hehe. Sending my distant best wishes for his happiness here.